Spring Final Review 2023_Culinary Arts ONE. (INTRODUCTION)

Spring Review 2023_Culinary Arts 1

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Cooking Methods

Multiple Choice

Choose the correct method (dry heat or moist heat) to describe the following cooking technique: baking

• dry heat method

• moist heat method

Multiple Choice

Choose the correct method (dry heat or moist heat) to describe the following cooking technique: blanching

• dry heat method

• moist heat method

Multiple Choice

Choose the correct method (dry heat or moist heat) to describe the following cooking technique: braising

• dry heat method

• moist heat method

Multiple Choice

Choose the correct method (dry heat or moist heat) to describe the following cooking technique: boiling

• dry heat method

• moist heat method

Multiple Choice

Choose the correct method (dry heat or moist heat) to describe the following cooking technique: broiling

• dry heat method

• moist heat method

Multiple Choice

Choose the correct method (dry heat or moist heat) to describe the following cooking technique: deep frying

• dry heat method

• moist heat method

Multiple Choice

Choose the correct method (dry heat or moist heat) to describe the following cooking technique: grilling

• dry heat method

• moist heat method

Multiple Choice

Choose the correct method (dry heat or moist heat) to describe the following cooking technique: roasting

• dry heat method

• moist heat method

Multiple Choice

Choose the correct method (dry heat or moist heat) to describe the following cooking technique: sauteing

• dry heat method

• moist heat method

Multiple Choice

Choose the correct method (dry heat or moist heat) to describe the following cooking technique: steaming

• dry heat method

• moist heat method

Multiple Choice

What is the dry heat method in which the heat source is located ABOVE the food?

• sautéing

• grilling

• broiling

• deep frying

Measuring and Kitchen Math

Multiple Choice

Which of the following is the correct way to measure ¾ cup?

• 1/3 cup plus 1/3 cup

• 1/4 cup plus 1/4 cup

• 1/4 cup plus 1/2 cup

• 1/4 cup plus 1/3 cup

Multiple Choice

How many ounces are in one pound?

• 8 oz

• 9 oz

• 15 oz

• 16 oz

Multiple Choice

Which of the following describes proper measuring technique?

• Use heaping scoops of each ingredient.

• Scrape the measuring cups level to ensure proper amount.

• Eye ball it (guess how much of each ingredient to put in the recipe.

• Fill the measuring cup slightly above the rim to compensate for air holes.

Multiple Choice

Why is proper portioning important in the culinary/foodservice industry?

• To ensure the proper amount of food for the number of guests eating

• To reduce the amount of unnecessary waste

• To control costs through careful planning

• All of the above

Ingredients/Recipes

Multiple Choice

“Cutting in” involves which of the following two ingredients?

• egg and flour

• milk and flour

• solid fat and flour

• liquid fat and flour

Multiple Choice

The two ingredients used to make ROUX are all purpose flour and ________?

• lemon juice

• water

• vinegar

• fat

Multiple Choice

When preparing stock (soup), start with which of the following?

• Boiling water

• Cold water

• hot water

• warm water

Multiple Choice

What does it mean to cook pasta ‘al dente’ ?

• The pasta is cooked until it is slightly firm.

• The pasta is cooked until it is soft.

• The pasta is cooked until it is starchy.

• The pasta is cooked until it is sticky.

Multiple Choice

When working with seafood, a technique used is deveining. What does this mean?

• To place shellfish in water

• To remove a large black vein from shrimp

• To shuck clams and oysters

• To pull shells and tails off shrimp

Multiple Choice

Which of the following describes a canapé?

• Covered area to stand under, used in catering

• A type of dough that requires 2 hours to rise

• A thick broth derived from meat

• A bite sized piece of bread or cracker with a topping on it

Multiple Choice

Meat that is salted and smoked and comes from the belly of a pig is which of the following?

• Canadian bacon

• bacon

• ham

• sausage

Multiple Choice

Ingredients in a recipe are listed in what order?

• most important first

• smallest items to largest

• largest to smallest

• order in which they are used

Baking

Multiple Choice

All of the following are leavening agents EXCEPT which one?

• baking soda

• baking powder

• yeast

• pectin

Multiple Choice

What is the baking ingredient that balances other flavors and makes them more vivid?

• gelatin

• pectin

• tapioca

• salt

Multiple Choice

What are the two ingredients used in the creaming method?

• Fat and sugar

• Eggs and water

• Fat and salt

• Fat and flour

Multiple Choice

What is the cause of a strong flavor of alcohol in finished yeast bread?

• too much salt was used and not enough water

• not enough salt was used and too much water

• too little yeast was used

• too much yeast was used

Uniform

Multiple Choice

Which of the following is proper footwear for food service workers?

• slip resistant, closed-toe shoes

• Flip flops

• Closed-toe canvas shoes

• Tennis shoes

Food Temperatures

Food Safety

Multiple Choice

The two stage cooling method requires how long to complete?

• 2 hours

• 4 hours

• 6 hours

• 8 hours

Multiple Choice

What is the definition of sanitizing?

• Rinsing a surface to a clean level

• Using a cloth or brush on a surface until it is clean

• Removing the amount of soil on a surface to safe levels

• Reducing the number of pathogens on a surface to safe levels

Multiple Choice

What is the key to limiting bacterial growth?

• Evaluating the menu selection

• Controlling time and temperature

• Managing personnel

• Using food additives

Multiple Choice

What are the three types of food hazards?

• Biological, mechanical, physical

• Biological, chemical, physical

• Agricultural, biological, physical

• Exposure, time/temperature, mechanical

Multiple Choice

What is the minimum amount of time you should spend washing your hands in preparation for handling food?

• 5 seconds

• 10 seconds

• 20 seconds

• 45 seconds

Multiple Choice

What are examples of cross-contamination?

• using unwashed kitchen tools

• using the same cutting board for produce & protein

• Not washing hands

• all of the above

Multiple Choice

The inspection of a food service establishment by a representative of the local health department is called what?

• A Servsafe Audit

• A restaurant inspection

• A critical control point inspection

• A Food Safety Audit

Knife Skills

Multiple Choice

What is the purpose of the claw/guiding hand?

• Hold food in place while cutting

• Keep fingers safe from being cut

• Guide the knife along to ensure cuts are precise

• All of the above

Multiple Choice

Which Knife is used most often in Culinary?

• Chef’s Knife

• Paring Knife

• Boning Knife

• Tournee Knife

Multiple Choice

When sharpening chef’s knives, you should?

• Heat them first

• Make sure they are wet

• Rub two knives together

• Use a sharpening stone

Nutrition

Multiple Choice

Saturated fats are found in which of the following food sources?

• Fruits, vegetables, grains

• Soy sauce and vinegar

• Corn, cottonseed, sunflower and safflower oils

• Milk, eggs, meats and other foods from animal sources